Quick

Andrew McConnel's tuna pasta that proves good things can come from cans

Name: Tuna pasta
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 tsp dried chilli flakes, plus extra to serve (optional); 1 tbs salted baby capers, rinsed; 2 tomatoes, chopped; 185g can tuna in oil, drained; 400g fusilli pasta; 1/2 bunch flat-leaf parsley leaves, chopped; Finely grated zest of 1/2 lemon; Basil leaves; Finely grated bottarga (optional – order from fishmongers),

Rate now

https://healthimprovements.info/recipes/tuna-pasta-2/c37ypbzw — Tuna pasta

Jump to recipe

by Andrew McConnell

Chef, restaurateur and delicious. contributor

Mar 20, 2019

A no-fuss dinner that can double as lunch the next day.

1/4 cup (60ml) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp dried chilli flakes, plus extra to serve (optional)
1 tbs salted baby capers, rinsed
2 tomatoes, chopped
185g can tuna in oil, drained
400g fusilli pasta
1/2 bunch flat-leaf parsley leaves, chopped
Finely grated zest of 1/2 lemon

To serve

Basil leaves
Finely grated bottarga (optional – order from fishmongers),

Method

1.

Heat oil in a frypan over medium-high heat. Add onion and cook, stirring occasionally, for 10 minutes or until softened. Add garlic and cook, stirring occasionally, for 2 minutes or until garlic is tender. Add chilli, capers, tomato and drained tuna, and cook, stirring regularly, for 5 minutes or until warmed through and slightly softened.
2.

Meanwhile, cook pasta in a saucepan of boiling salted water according to packet instructions. Drain, reserving 1 cup (250ml) pasta cooking water. Add pasta to tuna mixture with 1/2 cup (125ml) reserved pasta cooking water and toss until well coated (add a little more reserved pasta cooking water if pasta mixture seems a little dry).
3.

Divide among serving bowls and sprinkle with parsley, lemon zest and basil, and, if using, the bottarga and extra chilli flakes